CHAPTER I

EXECUTIVE SUMMARY

Korean side dish such as kimchi is in the spotlight

nowadays. It is great timing and opportunity for the

proprietor to build an idea relating to this to guarantee

their success. Onii-Chan’s Kimchi is a small shop located at

Odiong, Roxas, Oriental Mindoro.

The shop offers also offers delivery services due to the

pandemic, the products are distributed under the safety rules

given by the government. The expected buyers are people around

Roxas especially teenagers who are the most influenced by the

culture. At Onii-Chan’s Kimchi , we assure you the

satisfaction as we offer high-quality products and pleasure as

we provide good services.

VISSION

To be the best kimchi shop in the town by offering

our services whole-heartedly and providing a high- quality

product.

MISSION

Onii-Chan’s Kimchi is a shop dedicated in providing

high- quality products in a different atmosphere for clients

who seek the greatness of Korean culture.

 We intend to make enough profit to generate a fair

return for our investors and to finance continued growth and

development in quality products. We also maintain a friendly,

fair, and creative work environment, which respects diversity,

new ideas, and hard work.

 CHAPTER II

GENERAL COMPANY DESCRIPTION

Onii-Chan’s Kimchi offers popular Korean kimchi

dishes that are popular nowadays. We provide different kinds

of kimchi that are made up of organically grown vegetables

without artificial colours and also support organic farms that

keep our earth and water pure.

It is a partnership established by Group 6 researchers of

12-ABM in Clarendon College. Our company offers delivery

services due to the pandemic, the products are distributed

under the safety rules given by the government to avoid any

further problems. We assure that products are delivered in the

exact time and also provide reliable service. Employees are

approachable as they were trained to show hospitality putting

customers at ease. Freebies are also given to loyal and

consistent customers that give excitement key for fun and

youthful relationship with them. The manufacturing place is

within the shop, we observe the cleanliness of the atmosphere

with experienced manufactures giving their best to maintain

the good quality of the products. For further information, visit

our Facebook page “Onii-chan’s Kimchi”.

 CHAPTER III

PRODUCT AND SERVICES

We are offering different kinds of kimchi that are

made up of organically grown vegetables. Each container contains

150 grams of kimchi.

List of different kinds of kimchi we offer:

The Onii-Chan’s Kimchi Original

(Jicama KImchi)

The “OG” Baechu-Kimchi (Napa

Cabbage Kimchi)

The “lil OG” Kkakdugi Kimchi (Radish Kimchi)

The “Fat OG” Chonggak Kimchi (Ponytail Radish Kimchi)

The “Jolly Green Giant” Oi

Sobagi
(Cucumber Kimchi)

The “I can’t handle any spice”

Baek Kimchi (White Kimchi)
 CHAPTER IV

MARKETING PLAN

The purpose of a marketing plan includes the

following: To clearly define the marketing objectives of the

business that align with the corporate mission and vision of

the organization. The marketing objectives indicate where the

organization wishes to be at any specific period in the

future.

Sales

Teenagers Adults Foreigners

Figure 1: Target Market

 The figure above shows that Onii-Chan’s Kimchi target

market will consist of; teenagers, adults, and foreigners. Most of

the expected buyers are teenagers about 55% of the target market

since lots of them are influenced by Korean culture. 30% of the

target market are adults, they will be expected to buy the products

since it is a healthy dish that are beneficial to them. Since kimchi

is a foreign product, 15% of our expected buyers are foreigners. Its

variety of products aims to be the huge influence on consumer’s

buying decision. Aside from supplying the citizens with high-quality

products at best price, Onii-chan’s Kimchi will also focus on

offering high-quality service to maximize purchase experience.

MEANS OF ADVERTISING AND PROMOTION

 FACEBOOK
 INSTAGRAM

 MESSENGER
 CHAPTER V

OPERATING PLAN

The purpose of the operational plan is to provide

organization personnel with a clear picture of their tasks and

responsibilities in line with the goals and objectives. Onii-

chan’s Kimchi will begin its production process and will

operate at Odiong, Roxas, Oriental Mindoro.

Operational Flowchart

Slicing

Salting

Setting Aside

Draining

Adding

Mixing

Fermenting

Figure 2: Operating Plan

STEP 1 : Slicing

STEP 2 : Salting

STEP 3 : Setting Aside

STEP 4 : Draining

STEP 5 : Adding other ingredients

STEP 6 : Mixing
STEP 7 : Fermenting
MENU: The Kimchi Haru's Original (Jicama KImchi)

INGREDIENTS:

 3 pickling cucumber (small) (chopped into

matchsticks)

 2 carrots (chopped into matchsticks)

 1 cup of Jicama (chopped into matchsticks)

 1 ½-2 tbsp of coarse salt

 2-3 cloves of garlic (minced)

 ½ a cup of chopped chives (chopped)

 2 thumbs of ginger (minced)

 1 tbsp of maple syrup

 2 tbsp of chili powder

 1 tbsp of chili paste

DIRECTIONS TO MAKE:

 Cut cucumbers, jicama, and carrots put them

into a bowl, and add your salt. Mix thoroughly

and let it sit for about 1 hour.

 You will see water at the bottom of the bowl

that means they are done.

 Rinse them thoroughly to get any excess salt. (2-

3 times) Drain them well.

 Then add all your ingredients together and mix

thoroughly put them into a closed mason jar.

  Enjoy how it is or let it ferment for 2-3 days.

Then refrigerate.

MENU: The “OG” Baechu-Kimchi (Napa Cabbage Kimchi)

INGREDIENTS:

 6 pounds (about 2.7 kg) napa cabbage

 ½ cup salt (72 grams)

 2 cups water

 2 tablespoons glutinous rice flour

 2 tablespoons brown or white sugar

 2 cups radish matchsticks

 1 cup carrot matchsticks

 7 to 8 green onions, chopped

 1 cup chopped 3 green onions

 ½ cup garlic cloves (24 garlic cloves), minced

 2 teaspoon ginger, minced

 1 medium onion, minced

 ½ cup fish sauce

 ¼ cup fermented salted shrimp

 2 cups hot pepper flakes

DIRECTIONS TO MAKE:

 If the cabbage cores stick out too much, trim

them off.
 To split a cabbage in half without shredding

the densely packed leaves inside, first cut a

short slit in the base of the cabbage, enough

to get a grip on either half and then gently

pull the halves apart so the cabbage splits

open.

 Cut a slit through the core of each half, 2

inches above the stem. You want the cabbage

leaves to be loose but still attached to the

core.

 Dunk the halves in a large basin of water to

get them wet. Sprinkle the salt between the

leaves by lifting every leaf and getting salt

in there. Use more salt closer to the stems,

where the leaves are thicker.

 Let the cabbages rest for 2 hours. Turn over

every 30 minutes, so they get well salted. From

time to time you can ladle some of the salty

water from the bottom of the basin over top of

the cabbages if you want to.

 After 2 hours, wash the cabbage halves a few

times under cold running water. Giving them a

good washing, to remove the salt and any dirt.

As you wash, split the halves into quarters

along the slits you cut into earlier. Cut off

the cores, and put them in a strainer over a

basin so they can drain well.

While the cabbage is salting for 2 hours, and in

between the times you’re turning it over, you can

make the porridge:

 Combine the water and the rice flour in a small

pot. Mix well with a wooden spoon and let it

cook over medium heat for about 10 minutes

until it starts to bubble. Add the sugar and

cook 1 more minute, stirring. Remove from the

heat and let it cool off completely.

 Pour cooled porridge into a large mixing bowl.

Add garlic, ginger, onion, fish sauce,

fermented salted shrimp, and hot pepper flakes.

Mix well with the wooden spoon until the

mixture turns into a thin paste.

 Add the radish, carrot, and green onion, and

the water dropwort. Mix well.

 Spread some kimchi paste on each cabbage leaf.

When every leaf in a quarter is covered with

paste, wrap it around itself into a small

packet, and put into your jar, plastic

container, or onggi.

 Eat right away, or let it sit for a few days to

ferment.

On fermentation:
  The kimchi will start fermenting a day or two

at room temperature, depending on the

temperature and humidity of your room. The

warmer and more humid it is, the faster the

kimchi will ferment. Once it starts to ferment

it will smell and taste sour, and pressing on

the top of the kimchi with a spoon will release

bubbles from beneath.

 Once it starts to fermented, store in the

refrigerator to use as needed. This slows down

the fermentation process, which will make the

kimchi more and more sour as time goes on.

MENU : The “lil OG” Kkakdugi Kimchi (Radish Kimchi)

INGREDIENTS:

 2 large radish

 5 cups (approx 1200ml) water

 7 Tbs sea salt

For Seasoning

 1/2 cup (120 ml) rice flour paste(10 Tbs water +

1 Tbs rice flour)

 4 Tbs red chili powder – adjust to taste

 2 Tbs chopped garlic

 1/2 tsp chopped ginger

 4 Tbs fish sauce

DIRECTIONS TO MAKE:

 Rinse radish under water and cut into 2 1/2

inch (6cm) chunks. Do NOT peel.

 Turn each radish chunk 90° and cut into 1/2

inch (1 cm) thick slices.

 Make brine by mixing 5 cups lukewarm water (use

cold water in summer) and 7 Tbs sea salt.

 Pickle radish in brine for 3 hrs. Turn over

once to make sure the top ones get fully

immersed in brine.

 Radish is this flexible – like so- when fully

pickled in brine. Drain out all the brine from

radish by pouring out everything in a colander

and letting it drain for good 5 min or more.

 Make sweet rice flour paste my mixing 1 T sweet

rice flour and 10 Tbs water and bring to boil.

Simmer for 7-8 min while stirring often. A

whisk works well. Let it cool.

 Make seasoning by adding remaining seasoning

(red chili powder, garlic, ginger) to cooled

rice flour paste. Mix it well. It should look

gloriously red and delicious like this.

 In a bowl, add radish and kimchi seasoning mix.

Use plastic gloves (your hands may sting later

if you use your bare hands) to mix everything

 well so that each radish piece gets nicely

coated with the red stuff.

 Get a glass jar or plastic container large

enough (leave some extra room on top for

expansion) and put radish kimchi into it. Try

to leave as little air pockets as possible. It

will look like there’s not enough liquid but if

your radish is fresh and juicy, you enough

liquid will form in a couple days.

 Leave out at room temp for 2 – 3 days (shorter

in summer) until it is just about ripe.

MENU : The “Fat OG” Chonggak Kimchi (Ponytail Radish Kimchi)

INGREDIENTS :

 4 to 5 pounds or about 15 small to medium young

radishes with leaves

 1/2 cup sea salt - use less if using finer salt

Seasoning

 4 tablespoons rice paste 1 tablespoon rice

powder simmered in 1/2 cup water

 1/2 cup red chili pepper flakes

 2 tablespoons salted shrimp

 4 tablespoons fish sauce

 2 tablespoons minced garlic

 1 teaspoon grated ginger

  1/2 gallon airtight container or jar.

DIRECTIONS TO MAKE:

 Wash the radishes a couple of times to remove

excess dirt. You will wash them again after

salting. Cut off the root end of each radish.

Trim off the darkish skin on the top end that

is connected to the stem. Scratch off the

stubborn impurities with a small knife. Do NOT

peel the skin. Remove any bad leafy stems.

 In a large bowl, place a few radishes and

generously sprinkle with some salt. Add another

layer of radishes and sprinkle with salt.

Repeat as necessary until all the radishes and

salt have been used. Let sit for 2 to 4 hours

until the radishes become slightly flexible.

Flip them over

2 to 3 times while salting.

 Meanwhile, make the glutinous rice paste and

cool. Mix all the seasoning ingredients well.

Set it aside for a while for the red pepper

flakes to dissolve a little and become pasty.

 Rinse the radishes in cold water 2 times, and

drain.

 Place the radishes back in the large bowl. Add

the seasoning. Mix everything well by hand (use

kitchen gloves), until the radishes and stems

are
 evenly coated with the seasoning. The radishes

will be a little dry at this point, but they

will release water during the fermentation

process.

 Store in an airtight container or jar. Before

closing the lid, press the radishes down hard

with your hand to pack them. Leave it out at

room temperature for two days before storing

them in the fridge. Kimchi will be ready in a

few days in the fridge but takes about two

weeks to fully develop the flavors. It

maintains great flavor and texture for several

weeks.

MENU : The “Jolly Green Giant” Oi Sobagi (Cucumber Kimchi)

INGREDIENTS:

 3 cucumbers (450 g )

 1 Tbsp coarse sea salt

 50 g carrots

 20 g garlic chives or chives, chopped in same

length as the cucumber

 2 Tbsp chili flakes

 1 Tbsp minced garlic

 1 Tbsp grated red apple

 1 Tbsp honey or sugar

 1/2 Tbsp salted shrimps

 1/2 tsp fish sauce

  1/2 tsp minced ginger

DIRECTIONS TO MAKE:

 Cut off both ends of the cucumber. Divide the

cucumber into 3 pieces then cross cut each

piece length ways. You should end up with 4 to

5 cm (1.5 inch) length cucumber pieces. Put the

cucumber into a large bowl then scatter the

coarse sea salt around on top. Gently mix them

so that the cucumber gets pickled evenly. Set

it aside for 20 minutes.

 Gently brush off the salt from the cucumber

then transfer the cucumber into a clean bowl.

Pour in the kimchi sauce then mix them gently.

(If using) Add the carrots and garlic chives

then mix with the rest again. Transfer into a

glass container and cover.

 Keep it at room temperature for about 12 to 18

hours then move it to the fridge. Serve once

chilled.

MENU : The “I can’t handle any spice” Baek Kimchi (White Kimchi)

INGREDIENTS:

 7tablespoons coarse kosher salt, divided

  1 large head of Napa cabbage, outer leaves

discarded, cabbage quartered lengthwise with

root ends left intact

 1 tablespoon sugar

 1 teaspoon fish sauce

 1 apple(about 12 ounces), peeled, cored, cut

into matchstick-size strips

 1/2 pound radish * peeled, cut into matchstick-

size strips

 6 green onions, cut into matchstick-size strips

 3 garlic cloves, minced

DIRECTIONS TO MAKE:

 Mix 6 cups water and 6 tablespoons coarse salt

in very large bowl, stirring to dissolve salt.

Place cabbage, cut side up, in water so that

water almost covers cabbage. Put heavy plate

atop cabbage, then top with iron skillet to

weigh down to submerge cabbage in water. Set

aside at room temperature 10 to 12 hours.

 Drain cabbage; discard water. Rinse cabbage

under cold water. Mix 4 cups water, 1

tablespoon coarse salt, sugar, and fish sauce

in same large bowl. Let brine stand until salt

dissolves, stirring occasionally, about 10

minutes.
 Mix pear, daikon, green onions, and garlic in

medium bowl. Lift each cabbage leaf and

distribute some radish mixture between each

leaf (about 1 to 1 1/2 tablespoons). Nestle

layered cabbage in bowl of brine as tightly as

possible. Put heavy plate atop cabbage, then

top with iron skillet to weigh down to submerge

cabbage in brine. Set aside at room temperature

for 24 hours. Refrigerate kimchi submerged in

brine for

24 hours. DO AHEAD Can be made 3 weeks ahead.

Remove weight. Cover and keep refrigerated in

brine.

 Lift cabbage from brine, allowing excess brine

to drip back into bowl. Place on work surface.

Cut crosswise into 1- to 2-inch slices and

serve.
 CHAPTER VI

MANAGEMENT AND ORGANIZATION

Figure 3: Organizational Chart Structure

GENERAL MANAGER

Alliah Mendoza

FINANCIAL SALES AND

OPERATION
MANAGER MARKETING
COORDINATOR
Evie Jane MANAGER
Bea Antenor
Falconit Aliyah Bianca
Vizcarra

COST CLERK CASHIER

JulliezaRie
HopeAnthony
Table 1: Positions and Responsibilities

POSITIONS TASKS AND RESPONSIBILITIES

General Manager  Overseeing daily business

operations.
 Developing and
implementing growth
strategies.
 Training low-level
managers and staff.
 Creating and managing
budgets.
 Improving revenue.
 Hiring employees.
 Evaluating performance and
productivity.
 Analyzing accounting and
financial data.
 Researching and
identifying growth
opportunities.
 Generating reports and
giving presentations.

Financial Manager  Provide financial reports

and interpret financial
information to managerial
staff while recommending
further courses of action.
  Advise on investment
activities and provide
strategies that the
company should take
 Maintain the financial
health of the
organization.
 Analyze costs, pricing,
variable contributions,
sales results and the
company’s actual
performance compared to
the business plans.
 Conduct reviews and
evaluations for cost-
reduction opportunities.
 Oversee operations of the
finance department, set
goals and objectives, and
design a framework for
these to be met.
 Manage the preparation of
the company’s budget.

Operational Manager  Manage and direct

operations team to achieve
business targets.
 Assist in developing or
updating standard
operating procedures for
all business operational
activities.
  Build strong relationship
by addressing customer
issues and complaints in a
timely manner.
 Assist in employee
appraisals, promotions,
compensation and
termination based on the
performance review.
 Provide operational
support and guidance to
staff.
 Assist in developing
operating and capital
budgets.
 Monitor and control
expense according to
allotted budget.
 Manage work assignment and
allocation for staff.
 Conduct performance review
and provide performance
feedback to staff.
 Maintain accurate and
clear documentation for
operational procedures and
activities.

Sales and Marketing Manager  Promoting the company's

existing brands and
 introducing new products
to the market.
 Analyzing budgets,
preparing annual budget
plans, scheduling
expenditures, and ensuring
that the sales team meets
their quotas and goals.
 Researching and developing
marketing opportunities
and plans, understanding
consumer requirements,
identifying market trends,
and suggesting system
improvements to achieve
the company's marketing
goals.
 Gathering, investigating,
and summarizing market
data and trends to draft
reports.
 Implementing new sales
plans and advertising.
 Recruiting, training,
scheduling, coaching, and
managing marketing and
sales teams to meet sales
and marketing human
resource objectives.
 Maintaining relationships
with important clients by
making regular visits,
understanding their needs,
 and anticipating new
marketing opportunities.
 Staying current in the
industry by attending
educational opportunities,
conferences, and
workshops, reading
publications, and
maintaining personal and
professional networks.
 CHAPTER VII

FINANCIAL PLAN

CAPITALIZATION

The worth of initial capitalization is Php. 2,700 which

is provided by the owners through their equal share. The

shares are as follows.

Table 2: INITIAL CAPITAL

NAME OF CORPORATION AMOUNT OF INITIAL SOURCE OF FUND

CAPITAL

Group 6 Research

Project ( 12 ABM):

Mendoza, Alliah 450

Antenor, Bea 450

Infante, Julliezza 450

Hope
Personal
Falconit, Evie Jane 450 Savings

Vizcarra, Aliyah 450

Bianca

Torrifiel, Rie 450

Anthony

TOTAL 2,700

Table 3: EQUIPMENT COST

 ITEMS
Set of knife
Bowls
Containers
Plastic Gloves
Chopping Board
Face Mask
Hair Net
Stickers
Strainer

The table above shows the equipment used on operating

process. Some of these were used for free viewing the fact

that it is available in the manufacturing place. These

equipment are set of knife, bowls, chopping board, face masks

and strainer.

ITEMS PRICE/UNIT QUANTITY TOTAL COST

Plastic 4 60 240
Containers
Hair Net 15 6 90

Plastic Gloves 1 10 10
Stickers 1 60 60

TOTAL 400

The table above shows the cost of money spent in each

equipment during the operating process. Since these are not

available in the manufacturing place, 400 pesos from the capital

were spent for these.

Table 4: PRODUCT CHART

ITEMS PRICE QUANTITY TOTAL EXPENSES INCOME

AMOUNT OF
ACQUISITI0N
The Kimchi
Haru's Original 40 10 400 300 100
(Jicama KImchi)
The “OG” Baechu-
Kimchi (Napa 50 10 500 450 50
Cabbage Kimchi)
The “lil OG”
Kkakdugi Kimchi 40 10 400 350 50
(Radish Kimchi)
The “Fat OG”
Chonggak Kimchi
40 10 400 315 85
(Ponytail Radish
Kimchi)
The “Jolly Green 40
Giant” Oi Sobagi 10 400 300 100
(Cucumber Kimchi)
The “I can’t
handle any spice”
50 10 500 385 115
Baek Kimchi
(White Kimchi)
TOTAL 2,600 2,100 500

The table above shows the finances in each product

such us price, total amount of acquisition expenses, and income.
The expenses are 2,100 pesos and the business managed to gain
2,600 pesos from selling therefore the income is 500 pesos
Table 5: Operational Budget

TYPE EXPENSES

Equipment Cost 400

Product 2,100

Transportation 200

TOTAL 2,700

TOTAL EXPENSES 2,700

NET INCOME 3,200

PROFIT 500

The tables above show the overall operational budget of the

business. The equipment cost combined with expense in

transportation results to a total expense of 2,700 pesos .

Deducting the total expenses to net income, the profit will 500

pesos.

To conclude, the business is feasible. It is intended to

continue the production and selling by adding profit to the

sales and make it a capital for the next production. Therefore,

the profit will continuously increase and will achieve the

intended margin.
 CHAPTER VIII

FORECASTING

Chart Title
18000

16000

14000

12000

10000

8000

6000

4000

2000

0
Month 1 Month 2 Month 3 Month 4 Month 5 Month 6

Sales Expenses

Figure 4: Monthly Production and Income

To sum it all up, Kimchi Haru’s intended goal for profit

is somewhere around 6,000 and above for 6 months. Considering

the increasing number of products being sold every month or

sales continuously grow and the constant state of market,

economy, and environment then it is achievable.

The figure will show the number of sales needed to

achieve the 6,000 pesos margin. Knowing these, it is important

to note that not everything shown in the figure will

accurately take place, the actual result may increase or

decrease however the graph is necessary to guide and determine

the goals for future income and investments.

 CHAPTER IX

APPENDICES

APPENDIX A: LOGO
APPENDIX B: FLOOR PLAN
 CHAPTER X

BIBLIOGRAPHY

K.-Y.ParkH.-Y.KimJ K.Jeong 2017, Chapter 20 - Kimchi and Its

Health Benefits Pages 477-502 Retrieved from

https://www.sciencedirect.com/science/article/pii/B97801280230

99000200?via%3Dihub

Yeong Ok Seong ,The functional Property Of Kimchi For Health

Benefits Retrieved From

https://www.koreascience.or.kr/article/JAKO200414714201218.pdf

Lee, Mo-Eun; Jang, Ja-Young; Lee, Jong-Hee; Park, Hae-Woong; Choi,

Hak-Jong; Kim, Tae-Woon Journal of Microbiology and Biotechnology

Received : 2015.01.12 Accepted : 2015.02.04 Published : 2015.05.28

Starter Cultures for Kimchi Fermentation Retrieved From

https://www.koreascience.or.kr/article/JAKO201523050401529.page

Song, Yeong-Ok (Department of Food Science and Nutrition and Kimchi

Research Institute)Published : 2004.12.01 The Functional Properties

of Kimchi for the Health Benefits Retrieved from

https://www.koreascience.or.kr/article/JAKO200414714201218.page
Cherl-HoLee, Lactic acid fermented foods and their benefits in

Asia Volume 8, Issues 5–6, October–December 1997, Pages 259-269

Retrieved from

https://www.sciencedirect.com/science/article/abs/pii/S0956713

597000157
 CURRICULUM VITAE

NAME: Jullieza Hope N. Infante

DATE OF BIRTH: August 12,2003

PLACE OF BIRTH: Ilo-Ilo City

RELIGION: Church Of God

STATUS: Single

GENDER: Female

FATHER: J. Israel Hope O. Infante VII

MOTHER: Ma. Liza L. Infante

EDUCATIONAL ATTAINMENT

ELEMENTERY: Victoria Elementary School

S.Y.: 2014-2015

JUNIOR HIGH SCHOOL: Marcelo I. Cabrera Vocational High School

S.Y.: 2018-2019

SENIOR HIGH SCHOOL: Clarendon College

S.Y.: 2020 up to present

STRAND: Accountancy Business and Management

 CURRICULUM VITAE

NAME: Aliyah Bianca F. Viscarra

DATE OF BIRTH: April 24, 2003

PLACE OF BIRTH: Dangay, Roxas, Oriental Mindoro

RELIGION: Roman Catholic

STATUS: Single

GENDER: Female

FATHER: Allan m. Viscarra

MOTHER: Gladys F. Viscarra

EDUCATIONAL ATTAINMENT

ELEMENTERY: Caybiga Elementary School

S.Y.: 2014-2015

JUNIOR HIGH SCHOOL: Caybiga High School

S.Y.: 2018-2019

SENIOR HIGH SCHOOL: Clarendon College

S.Y.: 2020 up to present

STRAND: Accountancy Business and Management

 CURRICULUM VITAE

NAME: Bea A. Antenor

DATE OF BIRTH: June 14, 2002

PLACE OF BIRTH: Roxas District Hospital

RELIGION: Roman Catholic

STATUS: Single

GENDER: Female

FATHER: Ben Antenor

MOTHER: Olive Antenor

EDUCATIONAL ATTAINMENT:

ELEMENTERY: San Mariano Elementary School

S.Y.: 2014-2015

JUNIOR HIGH SCHOOL: San Mariano Academy

S.Y.: 2018-2019

SENIOR HIGH SCHOOL: Clarendon College

S.Y.: 2020 up to present

STRAND: Accountancy Business and Management

 CURRICULUM VITAE

NAME: Evie Jane Falconit

DATE OF BIRTH: August 24, 2002

PLACE OF BIRTH: Sta.Fe Bagumbayan, Roxas, Oriental Mindoro

RELIGION: Iglesia Ni Cristo

STATUS: Single

GENDER: Female

FATHER: Jimmy Falconit Jr.

MOTHER: Marivic Falconit

EDUCATIONAL ATTAINMENT:

ELEMENTERY: Manaul Elementary School

S.Y.: 2014-2015

JUNIOR HIGH SCHOOL: Manaul National High School

S.Y.: 2018-2019

SENIOR HIHG SCHOOL: Clarendon College

S.Y.: 2020 up to present

STRAND: Accountancy Business and Management

 CURRICULUM VITAE

NAME: Alliah Cyrelle Mendoza

DATE OF BIRTH: August 14, 2003

PLACE OF BIRTH: Victoria, Roxas, Oriental Mindoro

RELIGION: Iglesia Ni Cristo

STATUS: Single

GENDER: Female

FATHER: Menandro Mendoza Jr.

MOTHER: Analyn Mendoza

EDUCATIONAL ATTAINMENT:

ELEMENTERY: Victoria Elementary School

S.Y.: 2014-2015

JUNIOR HIGH SCHOOL: Clarendon College

S.Y.: 2018-2019

SENIOR HIGH SCHOOL: Clarendon College

S.Y.: 2020 up to present

STRAND: Accountancy Business and Management

 CURRICULUM VITAE

NAME: Rie Anthony Torrefiel

DATE OF BIRTH: November 14, 2002

PLACE OF BIRTH: Calapan City

RELIGION: Roman Catholic

STATUS: Single

GENDER: Male

FATHER: Renan Torrefiel

MOTHER: Carmelita Torrefiel

EDUCATIONAL ATTAINMENT:

ELEMENTARY: Bagbag Elementary School

S.Y.: 2014-2015

JUNIOR HIGH SCHOOL: San Mariano National High School

S.Y.: 2018-2019

SENIOR HIGH SCHOOL: Clarendon College

S.Y.: 2020 up to present

STRAND: Accountancy Business and Management